Paleo Pumpkin Bundt Cake with Coconut Cream Glaze

A key to success with this is to make sure the cake is completely donebefore you take it out of the oven, and allow it to cool for a full 30 minutes before removing from pan. I know this is yummy because, well, I loved it and every one of my kids had seconds!

Preheat oven to 340 degrees and grease a bundt pan with coconut oil (very important!) In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, coconut milk, pumpkin, maple syrup and vanilla, then stir into dry ingredients. Pour into greased pan and bake in oven for 40-50 minutes, or until toothpick inserted comes out clean. Let cool for 30 minutes on a wire rack before turning upside-down onto a serving platter. While it cools for another 15-20 minutes, prepare the glaze:

For the glaze:

Combine the coconut cream, coconut milk, syrup and vanilla in a bowl. It will thicken, so add water slowly until it gets to a “glaze” consistency. After cake has cooled, drizzle glaze over it and store in fridge for best results.

About Shanti

Shanti Landon is a certified life coach and blogger, mom to five kids, and the author of two ebooks: 30 Days to a Life Made Full and 10 Minute Prep Paleo Freezer Meals. She started her blog in 2012 after her husband, Chris, was diagnosed with celiac disease, and her family switched to a mostly Paleo diet. You can follow Shanti across all main social media channels under @lifemadefull

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Might be a silly question but since I am not great at baking I have to ask. 🙂 Dry ingredients in one bowl, wet ingredients in another and then we mix all together and pour right? I am preparing this today for a Paleo only crowd. Wish me luck. 🙂 Thanks!

I made these as muffins and they are delicious! It made 18 regular muffins and 8 minis. It took longer than I thought to cook-about 30 min for the minis and 40 min for the regular, (but I was opening the oven constantly starting at 20 min). I didn’t make the glaze since I didn’t have the coconut concentrate but I don’t miss it. They taste like little pumpkin pies! Thanks for the great recipe!

Made the pumpkin bundt cake with coconut cream icing and followed the directions exactly. Cake was very mushy inside after removing from pan, so put on a baking pan and put back into 350 oven for 1 hour more. Outside was perfect, inside still mushy. Also the coconut cream glaze (even without adding water) was too liquid to remain on top of cake without being absorbed. Flavor was very good, but I don’t know how to correct these two problems. Any suggestions? Thanks!

Thanks, Shanti. Tested my oven today @ 350, but my thermometer read about 325…you were right! I was wondering, however, if I could cut back on the amount of coconut milk, or cut it out altogether? The mix seemed way too liquid to me. Also, next time I make the glaze, I’m not going to melt the coconut cream completely, since the result was too liquid and soaked into the cake (this didn’t cause the center of the cake to be under done.) Thanks again, Jo

This cake was amazing. Mine was very dense and wet on the inside though, I couldn’t tell if I didn’t cook it long enough or if it was supposed to have that consistency? We ate it all up very quickly and my baby loved it, I made it for his first birthday! I want to make it again for Christmas but I”m wondering what the inside is really supposed to be like? Thank you!